01 of 10
Gather Your IngredientsContinue to 2 of 10 below.
02 of 10
Melt the Candy Coating
Start by melting the chocolate candy coating or tempering the chocolate. You don't want to use untempered chocolate, because it will get soft at room temperature and your bowls might not hold their shape nicely. Set the melted coating or tempered chocolate aside to cool so that it is no longer warm to the touch. If the chocolate is too warm when you're dipping the balloons, they might pop, which is not only disappointing, but annoying to clean up! So let that chocolate cool until... it's barely warm, but not so cool that it starts to set.Continue to 3 of 10 below.
03 of 10
Blow Up the Balloons
While the chocolate is cooling, blow up the balloons to the size you want your bowls to be and tie them off. There's a chance some balloons might pop or some chocolate bowls might break, so blow up a few extra just in case. Cover a baking sheet with waxed paper or foil.Continue to 4 of 10 below.
04 of 10
Dip the Balloon in Chocolate
Hold a balloon by the knot on top and slowly dip the bottom of a balloon in the room temperature chocolate. Move gently to acclimatize the balloon to the temperature. Dip it until the chocolate is the depth you want your bowls to be--it's easiest to remove the balloons later if the chocolate only comes about halfway up the sides of the balloon.Continue to 5 of 10 below.
05 of 10
Place the Balloon On the Tray
Gently remove the balloon from the chocolate, and set it carefully on the prepared baking sheet. Repeat until you've dipped all of your balloons, plus your extras.Continue to 6 of 10 below.
06 of 10
Let the Chocolate Set
Let the balloons sit at room temperature until the chocolate or coating is entirely set. Once the coating is set, refrigerate the tray briefly to make the chocolate even harder—this will make it easier to remove the balloons.Continue to 7 of 10 below.
07 of 10
Loosen the Chocolate Around the Balloon
To get the balloons out, first press around the sides gently, breaking the seal between the balloon and the chocolate.Continue to 8 of 10 below.
08 of 10
Make A Small Snip at the Top of the Balloon
Hold a balloon below the knot with your fingertips, and gently cut a slit above your fingertips, so that you can control the flow of air as it escapes. Slowly release the air from the balloon, and as you do, the balloon will pull away from the sides of the bowl.Continue to 9 of 10 below.
09 of 10
Pull the Balloon from the Inside of the Chocolate Bowl
Gently peel the balloon away from the inside of the bowl. If it pops, peel off a portion of it still stuck to the balloon and continue gently pulling it away. If you have difficulty, let it sit and come back to it later—the balloon will often start peeling away on its own after it sits.Continue to 10 of 10 below.
10 of 10
Your Chocolate Bowls Are Now Finished!
Once all your chocolate bowls have had the balloons removed, they're now ready to be used! Fill them with ice cream, mousse, whipped cream, cold dessert soup, or candies, like in this Pot of Gold recipe. Store chocolate bowls between layers of waxed paper at cool room temperature.